Mix nuts with flour, salt and pepper. Dip fillets in milk then dredge in nut mixture.
Heat oil in saute pan over medium heat. Place fish, flesh side down, in pan and saute until lightly browned. Turn fish and saute for 2 more minutes.
Remove oil from pan, reserving 2 tablespoons; add wine and orange juice. Reduce by one half and add chives.
Remove fillets to plate. Spoon 1 tablespoon sauce over fish and top with 2 tablespoons of Tropical Fruit Salsa (recipe follows).
For Tropical Fruit Salsa place fruit in glass mixing bowl and add lime juice, orange juice, cilantro, sugar, peppers and scallion; mix well. Season with salt and pepper. Let sit 1/2 hour before serving.
To complete this meal place the Snapper on top of a bed of coconut basmati rice and ENJOY!
Tip: Make your Tropical Fruit Salsa ahead of time and allow to marinate for up to 24 hours.